Paella is an iconic Spanish rice dish that captivates for its rich flavors and colorful presentation. Only two types of rice ...

I have made paella with all varieties of rice, although conventionally it is made with Spanish short-grain. Italian Arborio rice, French rice from Camargue, and Asian or American rice work as well.

paella de tierra (duck confit, pork tenderloin, chicken, chorizo, rice, and sweet peas), seafood paella (shrimp, clams, mussels, chorizo, and saffron rice with sofrito sauce), special squid ink paella ...

This paella is a homage to my family from Mallorca and is made with both meat and fish. Resist the temptation to stir the rice while it cooks, else you won't get the all-important crispy base ...